Quantcast

Penne With Spinach and White Beans

  • Wednesday, October 23, 2013

Ingredients and Preparation Ingredients Measures Penne pasta 4 ounces Olive oil 1 garlic clove, minced 2 teaspoons Yellow onion, chopped Fresh thyme, stems removed (about 1 tablespoon leaves) 3 sprigs Reserved pasta water cup Baby spinach 3 cups Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping) 1 cup Plum tomatoes, seeded and diced 2 Salt teaspoon Freshly ground black pepper Grated Parmesan cheese 2 tablespoons 1. Directions 2. Cook pasta according to package directions, omitting fat and salt. Reserve cup pasta water, drain, and set aside. 3. Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender. 4. Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.

Comments

Notice about comments:

Summerville Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Summerville Journal Scene.

If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full terms and conditions.

Upcoming Events
 Latest News
Print Ads
Latest Videos

© 2014 Trident Health.